Fenolni sastav i antioksidacijska aktivnost u jabukama tijekom skladištenja

master's thesis

• Title (english): Phenolic composition and antioxidant activity in apples during storage
• Author: Natalija Jauk
• Mentor: Branka Levaj (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2014-09-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Jabuke sorte 'Aroma' su za prvi eksperiment tijekom rasta bile tretirane dodatnim količinama dušika, kombinacijom kalcija i dušika te dodatnim količinama kalcija. Tako tretirane jabuke su ubrane i skladištene u hladnjači na 3-4°C te zatim na 20°C kako bi se stimulirali prodajni uvjeti. Tijekom eksperimenta se željelo uvidjeti kako skladišni uvjeti utječu na promjenu ukupnih fenola, ukupnih flavonoida i antioksidacijsku aktivnost u različito tretiranim jabukama. Za drugi dio eksperimenta također su korištene jabuke sorte 'Aroma' koje su tijekom berbe sortirane u tri stupnja zrelosti i skladištenje u normalnoj atmosferi i ULO atmosferi na temperaturama 3-4°C i 20°C. Svrha eksperimenta bila je uvidjeti promjene ukupnih fenola, ukupnih flavonoida i antioksidacijske aktivnosti u odnosu na uvjete skladištenja jabuka različitog stupnja zrelosti.

Abstract (english)

In first experiment was used apple cv. 'Aroma' which was treated with extra nitrogen, extra calcium and combination of extra calcium and extra nitrogen during growth. Treated apples were harvested and stored at 3-4°C and after certain time stored at 20°C to stimulate selling conditions. The aim of this experiment was to determinate changes in total phenols, total flavonoids and antioxidant activity in differently treated apples during different storage conditions. In second experiment were also used apples cv. 'Aroma' which were sorted during harvesting by maturity. Sorted apples were stored at two different atmospheres (normal atmosphere and ULO) at 3-4°C and after certain time at 20°C. The aim of second experiment was to determinate how different degree of apple maturity and storage conditions affect changes in total phenols, total flavonoids and antioxidant activity.

• Keywords: ukupni fenoli; ukupni flavonoidi; antioksidacijska aktivnost; jabuka sorte 'Aroma'
• Keywords (english): total phenols; total flavonoids; antioxidant activity; apple cv. 'Aroma'
• Language: croatian
• URN:NBN: urn:nbn:hr:159:841981
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-28 12:37:03